Recipe of the MONTH - PINA COLADA FROZEN DESSERT

My mom found this delicious, refreshing summer dessert. She sent it to me from the Betty Crocker website and I made it for our small group last night. It was so yummy and our small group of friends described it as "a vacation in your mouth"! I hope you enjoy it as much as we did.



Ingredients:
1 1/4 cups graham cracker crumbs (about 16 squares)
1/4 cup butter (melted), or canola or soybean oil
1 tbs. sugar
1 quart (4 cups) vanilla no-sugar added, reduced-fat ice cream, slightly softened
1 can (8 oz) crushed pineapple in juice, undrained
2 tsp. rum extract
2 tsp. coconut extract
1/4 cup flaked coconut, toasted*

Directions:

1. Heat oven to 350. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8 inch square (2 quarts) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.

2. In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.

3. Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

*To toast coconut, bake uncovered in an ungreased shallow pan in a 350 oven 5 to 7 minutes, stirring occasionally, until golden brown.